VEAL OSSO BUCO
From: Tambellini 7th Street Restaurant
Primary category: Steel City Chefs
Primary category: Steel City Chefs
watch videoINGREDIENTS:
Veal Osso Buco (cut 1.5”) Round wheel ~ 1 pound each
1 teaspoon Fresh Rosemary (Chopped)
1 tablespoon Garlic (Chopped)
1 Pinch Sage
1 tablespoon Parsley (chopped)
Salt & Black Pepper
1 tablespoon Oregano (leaves)
1 cup Olive Oil
2 cups all purpose flour
1 stick Butter
2 cups Chicken Stock
1 teaspoon Ham Base
1 quartTomato Filets or whole Italian Pear shape (crushed)
DIRECTIONS:
Chop rosemary, garlic, sage and parsley together. Put a knife slit into the top of the Veal wheels between the center bone and the outer part of the meat. Finger plug slit in meat with half of the spices. After plugging all 4 Osso with the above spice mixture – add the salt, black pepper, and oregano to the balance of the spices and sprinkle this enhanced spice mixture all over the meat turning the wheel over completely to coat as it turns.
Add 1/8 “ high level olive oil to the bottom of the sauté pan, and heat oil to temperature. (Do not over heat oil to smoking point) Take each Osso Buco wheel, and individually lightly flour, and then gently place (so the oil does not splash) them into the pan of hot oil. Cook until meat is golden brown on both sides – flip to cook the other side of the meat. (Flip with tongs) This is about 5 minutes total. Remove all four Wheels and place them in a roasting pan. Discard oil from sauté pan, and add to this same pan 2 tbls garlic, butter, tomatoes, ham base, and chicken stock, and bring to a simmer on the stove.
After simmering, pour this evenly over the wheels that are now in the roasting pan. Cover roasting pan with saran wrap, and aluminum foil. Place in pre-heat oven for 2 hours at 325 F
Remove all four and plate them. Serve with your choice of vegetable and/or roasted potatoes. Enjoy the tasty marrow filing from the bone with a small cocktail fork. (This recipe serves four persons)
Buon Appetito, Mary, Nello, Charlie & Janet Pellegrini
ingredients(s): veal,
